Gran Canaria

Great Food Also in Paradise

Miniature continent has perhaps been the traditional catchphrase to define the island of Gran Canaria. Its volcanic origins, together with its positioning, altitude and topography have led to the existence of a wide variety of microclimates in such a small geographical area. This in turn opens up a world of possibilities and sceneries in which to savour many different experiences.

This climatic diversity is also reflected in its cuisine and its locally sourced products from the land, with honey, cheese and bananas from Gran Canaria all holding subtle but varied differences in flavours and aromas depending on whether they have been cultivated in the south, the hills, or even the drier, coastal areas.

Here, in Gran Canaria Island, we are working hard to provide seals of quality in our farming production, and thereby the gastronomy that emerges from these.

Wine, cheese, honey, potatoes, tropical fruits, plus specific livestock breeds such as the black pig, fill the dining tables for our visitors, as yet another example of the wealth of primary sector products in Gran Canaria.

Burgos

Burgos

The Atapuerca archaelogical site discovery placed Burgos at the origin of mankind. This is a land that has preserved its culinary heritage, its shepherding traditions and its agricultural past intact. Burgos is a land of suckling lamb, red beans from Ibeas, fresh and aged cheese and a prominent vegetable growing sector, with the lettuce from Pomar as its forefront. Fish and crayfish from its rivers join the ranks of the quality regional product with fruits such as cherries and apples from Caderechas.

Traditional cuisine still holds the Burgos blood sausage dear, a delicacy that is prepared with rice, pigs´ blood, onion and spices. Other traditional dishes that can be enjoyed anywhere in the region are the lamb roast, done in traditional wood-burning ovens, or the many traditional bean stews such as the olla podrida. Burgos also has a prominent food transformation industry. Wine from its Ribera de Duero region, internationally acclaimed, is a good example of this buoying industry.

Burgos’ cuisine has joined the ranks of gastronomic innovation and sustainability. Both traditional and contemporary cuisine are rooted in the locally produced foods that are grown or raised with methods that respect our environment.

Joined the innovation movements that have shaped XXIst century gastronomy.

A COUNTRY TO FEED UPON. Gran Canaria, a la sombra del Nublo. (Spanish w/ English subt.)

The shadow of the great Nublo rock, magic mountain to the old inhabitants of the island of Gran Canaria, guides our friends on their journey across this land. They will discover a continent in miniature full of surprises, of food and traditions kept intact or recovered from ages past.

A COUNTRY TO FEED UPON. Burgos, raíces. (Spanish w/ English subt.)

Ana starts her food journey across Burgos at the site where it all began: Atapuerca. From the site of our ancestors she travels across a land whose beauty seems rooted to the earth, a region rich in history and food traditions waiting to be discovered.

FOOD (RE?)GENERATIONS

A double take into Spanish cuisine. The exhibition, in the form of photographic pairs, presents Spanish culinary tradition and culinary avant-garde as two simultaneous realities encouraging the spectator to imagine the interaction between them and the infinite resulting versions.

FOODPRINTS

Concurring with El Mes del Español, the Library at Deichmanske bibliotek, Majorstuen (Oslo) hosts this exhibition of Spanish coockbooks and gastronomy . A collection of books in which to discover the foods, traditions, recipes, philosophy and the most delicious literature around Spanish food.

Details: Origin: Embajada de España in Norway and Editorial Everest.

Round tables

THE GOLDEN AGE OF SPANISH GASTRONOMY

Join us after the screening for an open discussion with Firo Vázquez & Benjamin Caballero about the revolution that Spanish cuisine has experienced in the past few years and the new challenges that it faces.

Firo Vázquez, is the head chef and owner of restaurant El Olivar, holder of a Repsol Sun distinction. Tireless culinary innovator, he has received the Spanish National Restaurant Award to Innovation 2014 and is Ambassador to Facyre (Federation of Spanish Chefs and Patissiers) for the Region of Murcia.

Benjamin Caballero, is the executive chef of restaurants Botein and Dehesa de la Tordecilla. Chef, consultant and culinary instructor at a number of educational institutions, Benjamín likes to explore and recreate culinary memories. He is President of the Culinary Association of the Extremadura Region.

CULTURE AND GASTRONOMY

After the Wednesday screening we will have the chance to speak about Spanish traditional cuisine with Thomas Leeb and Cato Pedersen, two chefs who reenact it every day from the two opposite ends of Europe.

Thomas Leeb, is a renowned chef and owner of restaurant “THOMAS ALGO” in Las Palmas de Gran Canaria. He has been awarded his first Repsol Sun by the Spanish Restaurant Guide for his locale, where he strives to offer best quality at reasonable prices.

Cato Pedersen, head chef and owner of restaurant BON LIO in Oslo, where he offers a culinary experience with Mediterranean roots and a strong Spanish influence. Pedersen’s locale is currently one of the most acclaimed gastrobars in Norway.

TRADITION / INNOVATION

After the screening we will talk with two young Spanish chefs, Antonio Arrabal and Alberto Molinero, about the modern interpretations of Spanish cuisine.

Antonio Arrabal, has over 14 years of experience in different high end establishments and leads, since 2002, the restaurant at Hotel Abba’s in Burgos. He was finalist in the first edition of Top Chef in Spain.

Alberto Molinero, has trained with some of the most renowned chefs in Spain and leads already three different restaurants: “Lola”, “La Roca” and “Al dente”. Winner of the Castilla y León annual Chef Championship (2014).

WINES & BITES

Gran Canaria takes over Mathallen’s March Wine Club session to show us its surprising wines and how to best combine them with the island’s flavors.

In this special session we will be accompanied by Chef Thomas Leeb, the owner and head chef of “Thomas Algo?” in Gran Canaria.

Leeb will prepare for us a selection of tapas inspired in the island’s gastronomy and show us how to best match them with these new wines. A very special session that is sure to inspire the food and wine explorer in you.

Thomas Leeb
is a renowned chef in Gran Canaria, Euro-toques regional representant, member of Slow Food and selected to the final as Best Cook of the Canary Islands in 2011, 2012, 2013. He owns and manages restaurant “Thomas-algo?” in Las Palmas, where he strives to offer the highlest quality at the best price.

MASTERCLASS – MODERN SPANISH TAPAS

Discover the secrets of modern Spanish Tapas with our visiting chefs, Alberto Molinero and Antonio Arrabal.On this demo and hands-on class our visiting chefs will take you on a journey of their home region, Burgos, and share with you the secrets of the Spanish tapas philosophy.

The class includes a tasting of all the dishes prepared, accompanied by wine from the region.

Antonio Arrabal

chas over 14 years of experience in different high end establishments and leads, since 2002, the restaurant at Hotel Abba’s in Burgos. He was finalist in the first edition of Top Chef in Spain.

Alberto Molinero

has trained with some of the most renowed chefs in Spain and leads already three different restaurants: “Lola”, “La Roca” and “Al dente”. Winner of the Castilla y León annual Chef Championship (2014).

Tastings

SPANISH FOODS IN NORWAY

Ambia Tours will offer us this tasting of meat products and wine from the Utiel-Requena region. Very close to the Meditarranean, this area has been making wine for more than 2.500 years. We will also taste the excellent extra virgen olive oil that Soleaeproduces from their centennial olive groves with ecological methods.

TAPAS & WINES FROM GRAN CANARIA

Gran Canaria shares with us some of the products that are hidden in its steep and varied geography, with the promise to show us many more on our next trip to the island. Come and discover the food that paradise was hiding.

TAPAS & WINES FROM BURGOS

Burgos, land where tradition meets modernity, will offer us the best of its traditional foods combined with the creativity of its young chefs. The tasting will be accompanied by the region’s wines, part of the well-known Ribera de Duero wine region.